HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Salisbury Steak And Mash
Pork Salisbury Steak and Mash

Pork Salisbury Steak and Mash

with Mushroom Gravy and Green Salad

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We're breaking with tradition and making this classic dish with ground pork to go alongside mushroom gravy, creamy mash and a refreshing side salad. It's hearty, tasty and balanced, all in one meal!

Tags:Quick PrepFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

2 tbsp

Italian Breadcrumbs

(ContainsBarley/Orge, Milk/Lait, Oats, Rye/Seigle, Sesame/Sésame, Soy/Soja, Wheat/Blé)

460 g

Russet Potato

2 tbsp

Gravy Spice Blend

(ContainsSoy/Soja, Wheat/Blé)

56 g

Arugula and Spinach Mix

1 unit

Gala Apple

1 tbsp

Dijon Mustard


113 g


1 tbsp

White Wine Vinegar


1 tbsp

Worcestershire Sauce

1 unit

Chicken Broth Concentrate

Not included in your delivery

3 tbsp


3 tbsp

Unsalted Butter*


½ tsp


3 tbsp



¼ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat61 g
Saturated Fat22 g
Carbohydrate74 g
Sugar17 g
Dietary Fiber7 g
Protein36 g
Cholesterol130 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Large Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.


Meanwhile, add pork, breadcrumbs, half the Dijon and half the Worcestershire sauce to a medium bowl. Season with salt and pepper, then combine. Form pork mixture into 2 equal-sized, 1-inch-thick patties (4 patties for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Cover and cook until golden-brown, 3-4 min per side. (NOTE: It's okay if patties don't cook all the way through in this step.) Transfer patties to a plate.


Meanwhile, add vinegar, remaining Dijon, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Core, then cut apple into 1/4-inch slices. Add apples to vinaigrette, then toss to coat. Quarter mushrooms.


Return the same pan (from step 2) to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until golden-brown, 3-4 min. Season with salt and pepper. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle Gravy Spice Blend over mushrooms, then stir until coated, 30 sec.


Gradually whisk 3/4 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce into the pan with mushrooms until combined. Return patties to the pan and bring gravy to a simmer. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, flipping patties halfway through, until cooked through, 4-5 min.** (TIP: Add water, 1 tbsp at a time, if the gravy reduces too much!) Season with salt and pepper, to taste.


Add arugula and spinach mix to the bowl with apples and vinaigrette, then toss to combine. Divide mash and patties between plates, then spoon mushroom gravy over top. Serve salad alongside.